When I host a Calabria-themed Supper Club at my studio this is always a favourite dish. So simple and rustic - it really reminds me of Southern Italy, especially the region of Calabria, which is known for the bold flavours of its cuisine.
This is a 2-part recipe:
- In Part 1 I show you how to make homemade semolina pasta
- In Part 2 we make the ragù
If you want to save time and use dried pasta I suggest using artisanal bronze die pasta - it’s a little more expensive but the pasta holds the ragù better and tastes great.
For a full list of ingredients and quantities please scroll down below the videos.
PART 1: HOMEMADE PASTA
PART 2: PORCINI & SAUSAGE RAGÚ
TO MAKE THE PASTA
- 1 cup semola rimacinata (remilled durum wheat flour)
- 1/2 cup water, room temperature
- 1 tablespoon extra virgin olive oil
- Sea salt, Q.B. (for boiling the pasta)
TO MAKE THE RAGÚ
- 3/4 cup white wine
- 1 tablespoon tomato paste
- 2 fresh pork sausages
- 1-2 tablespoons ‘nduja
- 1/2 ounce dried porcini mushrooms
- 2 garlic cloves
- Fresh parsley, Q.B.
- Extra virgin olive oil, Q.B.